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Artichoke-Asparagus Salad

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Prep Time: 10 min
Total Time: 2 hours 10 min
Makes: 6 servings

(1 ratings)

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1	box (9 oz) frozen artichoke hearts
1	can (15 oz) white asparagus spears, drained and cut crosswise in half
1	cup sliced fresh mushrooms
1/2	cup olive or vegetable oil
1/2	teaspoon grated lemon peel
1/4	cup lemon juice
2	tablespoons chopped fresh chives
1	tablespoon Dijon mustard
1/2	teaspoon salt
	Boston lettuce
18	small pitted ripe olives

Serve with...

Italian Roast Pork with Rosemary
Total Time: 1 hour 25 min

1.	Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
2.	In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
3.	Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Did You Know?

White asparagus is grown underground to prevent the color development caused by sunlight. A specialty food in the U.S., white asparagus is especially popular in Europe.

Purchasing

Look for canned white asparagus in specialty or gourmet grocery stores.

Nutrition Information:

1 Serving: Calories 215 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 670 mg; Total Carbohydrate 9 g (Dietary Fiber 4 g); Protein 4 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 20 %; Calcium 4 %; Iron 14 % Exchanges: 2 Vegetable; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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